Monday, April 25, 2011

Banana Walnut Sour Cream Cake

I had very ripe bananas at home that no one is eating, so I decided to bake my favourite banana butter cake. As I still have some sour cream to clear off, I replaced it with milk to see will there be any taste and texture difference. I added in some walnuts on the top of the cake to decorate but the walnuts created some obstacles during slicing of the cake.

Method:
1. Cream butter and sugar in a mixing bowl.
2. Add in eggs, vanilla essence / extract and sour cream and mix well.
3. Add mashed banana into the mixture and mix well.
4. Finally add in sifted flour and mix well and pour into a cake tin.
5. Sprinkle some walnut on the cake top.
6. Bake in preheated oven at 160 deg C for 50 to 60 mins or until a skewer inserted into the center of the cake comes out clean. If the top layer turns brown after 15 minutes, cover it with a piece of aluminum foil.
7. Cool cakes in the pan then remove.

Verdict?
The cake is moist and soft, tasted a bit sweet due to the bananas but still as delicious. I cannot detect much difference on the texture between milk and sour cream, probably need to taste both at the same time to spot the differences?

I am getting better, thanks. Yes, the cake can be frosted with cream and ganache, I had done b4 for my bro's bday cake http://bakericious.blogspot.com/2010/02/banana-chocolate-cake.html but without cream only with ganache. It will be challenging if you frosted with cream and pour the ganache on it, you need to chill the cake after frosted with cream and make sure to let the ganache cool 1st.

Jess, this is one of my favorite cake. When I am traveling and have to take breakfast at the hotel, I never fail to take a piece if available. The use of sour cream makes this cake light. Yours look moist and fluffy. I am homemade ones are far better than what is sold outside. I would love to us Pisang Raja for this cake but it is so hard to get. There is a noticeable difference in the taste and fragrance.